Second Harvest Food Bank of Central Florida is serving up more to feed and help the hungry. This year, they launched a Culinary Training Program, which offers free classes to qualified, at-risk, and economically disadvantaged adults to foster culinary and life-skills training needed to pursue a sustainable career in the food industry. The students-in-training also help to cater corporate meetings and private parties held in the community room or boardroom at the organization’s new facility in Winter Garden. “We earn some revenue but those folks need real food service and our students cook for them,” said Dave Krepcho, president and CEO of Second Harvest. “It’s about changing lives.”

Single mother Fatimah Ariza, of Lake Mary, was homeless and caring for her three boys, all of whom have medical and health issues. At 28, Ariza turned to Pathways To Home, a Seminole County based nonprofit aimed to support family stability, where she began getting back on her feet. Her case manager, Laurie Wren, recommended that Ariza explore Second Harvest’s Culinary Training Program to pursue her career goals. “Fatimah knows the value of a dream; she had to live without one for far too long. But she never gave up, even when hope seemed invisible,” Wren said. “Her sweet spirit is a blessing to all who know her and I can honestly say that I am richer for knowing her.”

Ariza graduated from the Culinary Training Program in November 2013 and her five-year plan now includes working at a bakery and, eventually, opening her own catering company. “The program has been a blessing to me. It’s opened my eyes,” explained Ariza. “It changed my life because I always felt like I was at a standstill.” It’s people in situations similar to Ariza’s that the Culinary Training program hopes to help; though the Second Harvest has approximately 70 people on a waiting list to participate. “It’s really popular,” Krepcho said, noting that applicants are screened to ensure that they are an appropriate fit for the unique opportunity.  Krepcho adds, “They’re looking for people who need that second or even third chance to turn their lives around or gain new skills.”

Dawn Viola, executive chef and director of culinary at Second Harvest, runs the program which is comparable to well-known and respected culinary programs such as Le Cordon Bleu or Valencia State College (Viola personally trained at Valencia State College). Her students may have a history of poverty, minor criminal background, or inability to find a good-paying job…but also a passion for cooking. “Regardless of experience, we’re looking at how passionate they are about working in the culinary industry,” she said. “We spend our dollars wisely. We’re investing in people who are going to use this training to the fullest.”

Since the program began in March 2013, Viola was pleased to see all seven trainees from the first graduating class obtain culinary jobs that paid above minimum wage. Viola, herself, hired one of the students to be the program’s line cook! Many of the students are middle aged or older (the oldest, thus far, was 63) and don’t have time to start their careers as dishwashers before working their way up to cooking in the kitchen. “Looking at where the students are right now, a minimum wage job is not going to help them,” she said. “With this training, they could get a job at $11 or $12 an hour.”

During the 16-week program – two weeks are served in an internship – students learn everything from knife skills and cooking techniques to international cuisine and life-skills, such as resume writing and communication skills. “We teach them the trade, but we also change the way they look at themselves,” Viola explained. “They feel like the world is theirs and they’re going to make it. It’s truly amazing to watch that transformation.” They also partake in Guest Chef Nights, periodic fundraisers where local top chefs prepare a multi-course prix-fixe menu in Second Harvest’s Community Kitchen for 100 guests. Generated revenue directly aids the organization’s programs. “Everyone has a good time and you get to eat terrific food,” Krepcho said. These events allow the students to work with a renowned Chef, including Le Coq au Vin’s Chef Reimund Pitz (at the October event), and the chance to learn about diverse foods.

For more information about Second Harvest Food Bank of Central Florida, including the Culinary Training Program, Guest Chef Night, or banquet facility rentals for holiday parties and events, visit FoodBankCentralFlorida.org or call 407-295-1066.